Name: Broccoli Pesto Pasta
Ingredients: 300g dried penne pasta; 1 handful fresh basil; 1 tablespoon olive oil; 40g Parmesan cheese, grated; 1 lemon, zested and juiced; 2 cloves garlic; 1/2 tablespoon dried chilli flakes; 50g pine nuts; 1 head of broccoli, cut into florets

Description

Any easy dinner idea, packed with flavour, this Broccoli Pesto Pasta is great for a mid-week meal for the whole family.

Ingredients

Scale

300g dried penne pasta

1 handful fresh basil

1 tablespoon olive oil

40g Parmesan cheese, grated

1 lemon, zested and juiced

2 cloves garlic

1/2 tablespoon dried chilli flakes

50g pine nuts

1 head of broccoli, cut into florets

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Instructions

Cook the pasta in a large pot of boiling water as per the packet instructions. Pop the broccoli florets into the boiling pasta water for the last 3 minutes of cooking, to cook the broccoli. Drain.
In a dry frying pan, toast the pine nuts until golden brown. Keep a few aside to top your cooked pasta dish with.
While the pasta and broccoli is cooking, place the basil, olive oil, Parmesan cheese, lemon zest and juice, garlic, and chilli flakes into a food processor and blitz. Stir, and then blitz again. Add 1 tablespoon of the boiling water if you need to bring it together a little more.
In a large bowl, combine the cooked pasta, broccoli and pesto. Serve! If you like things cheesy, top with extra Parmesan cheese, and a sprinkle of toasted pine nuts.